Red lentil curry with Basmati rice
Red lentil curry is a great winter rustic dish packed full of flavour. It goes well with Basmati rice and crusty white bread.
Ingredients:
1 White onion
2 Long green chili peppers
2 Cloves of garlic
2 Tomatoes
220g of red lentils (or 8 oz)
1 teaspoon of Cumin seeds
1 teaspoon of Coriander seeds
4 Cardamom pods
1/2 teaspoon of Turmeric powder
2 teaspoon of Garam Masala
1 teaspoon of paprika (sweet if available)
2 tablespoons of olive oil
1/2 teaspoon of sea salt
400ml tin of coconut milk
250ml of water
for garnish either chopped flat parsley or cilantro (corriander leaves)
Directions:
Finely chop up the onion, green chili peppers and garlic. Dice the tomatoes.
Rinse and drain the red lentils, to remove any dust, and place on one side.
Heat up a small pan to medium heat and toast the cumin seeds, coriander seeds and cardamom pods for about three minutes - taking care not to burn them. Then coarsly crush them up using a pestle and mortar. Remove the husks of the cardamom pods out.
Using a deep frying pan or wok heat it up to a medium heat. Add the olive oil followed by the chopped up onions and saute for two or three minutes, then add the garlic and chili peppers and saute for a further two or three minutes or until soft.
Add the toasted spices, turmeric, garam masala, salt and paprika. Saute for a further two minutes, then add the diced tomatoes and cook for a further two or three minutes until soft.
Add the red lentils, coconut milk and the water. Stir in well and bring the pan up to a slight boil. Then turn the heat down to medium and stir. Cover and cook for about ten minutes. Check regularly and stir and make sure it does not boil.
Make sure that you taste and add any extra salt or ground black pepper or adjust any spices to taste. After turning off the heat and giving a final stir, it is now ready to serve.
Serve with steamed basmati rice and crusty toasted bread. Garnish either with chopped flat parsley or coriander leaves.
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Enjoy.